Early Sunday morning, a wildfire (codenamed Glass) started burning near St. Helena. The California leadership team and senior leaders in Hyde Park including President Ryan monitored conditions throughout the day and prepared for a possible evacuation of campus. Late last night, we evacuated 119 students from the residence halls. Most students were able to connect with family or friends for overnight accommodations; 18 students were provided lodging arranged by the CIA through the county. The California team was in continuous contact with CIA leadership throughout, and due to their efforts, the evacuation went smoothly with all students safe and accounted for. Students remained calm and in good spirits despite the situation. They have been real troopers.

While the fire came too close for comfort, Greystone and our residence halls on campus and on Pratt Avenue were untouched.

Currently the Greystone campus is without power as damage is assessed and fires continue to be active in the area. All members of the campus community have been asked to work remotely. We are using The CIA at Copia as a base camp for our operations, and many students will be spending time there today. We will continue to update students, faculty, and staff, by e-mail as needed. Parents, please urge your student to share these notifications, so you have the latest information.

Speaker Sarah Stribling, Principle Food Scientist, Technical Project Leader, Unilever Food Solutions

Speaker Bio: Sarah Stribling

Principle Food Scientist and Technical Project Leader
Unilever Food Solutions

As principle food scientist and technical project leader at Unilever in New Jersey, Sarah Stribling focuses on the company’s savory portfolio, collaborating with cross-functional teams to deliver competitive products with compelling claims. She uses her culinary knowledge to build better products and bridge the gap between the labs and the kitchens.

While earning her BS in Food Science at the University of Arkansas, Sarah worked in both kitchens and labs as a way to pursue her interest in combining the two concentrations. She also completed her AAS in Culinary Arts from the College of DuPage in Illinois.

She has 10 years of well-rounded food industry experience across quality, regulatory, product development, culinary, and sensory segments. An active professional member of the Institute for Food Technologists, Sarah is a Candidate for Certified Culinary Scientist® through the Research Chefs Association.

In her free time, Sarah has a hobby cake business and bakes for Icing Smiles, a nonprofit organization that provides custom celebration cakes nationwide to families impacted by the critical illness of a child.

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